We went out for a wine tasting to a newly opened winery right on the Delaware/Maryland border. In fact it is so close to the border that there is a Mason-Dixon marker on their land! The wines we tasted were FANTASTIC, and we really got a great tour of the facility!

We're going up to our local homebrew supply shop tomorrow morning to grab yeast for ginger beer and rootbeer kits we have. My parents found the rootbeer kit in their basement when they bought their new-to-them house - it's copywrite 1928! The syrup had separated, but after a good shake it looks just the same as the other soda kits I've bought new. We're going to give it a shot. Wish us luck :)

Shiraz kit plus other essential supplies picked up yesterday. Aiming to get it fermenting today, although I have a LOT to do (yardwork, taxes). It takes about 30 days to be ready for bottling, so April 1 is a good day to start.

Changed my mind...planning to go with an Australian Shiraz, which I am hoping is in stock. Assuming that is the case, I'll get it ordered this week, then plan to do a white (looks like I can get a Pino Grigio) with the Chilean grapes that come in at the end of next month. I am SOOOOOOOOOO excited!!

Good class last evening. Lots of questions got answered. The #1 item I need to get a batch of wine going is a kit (duh!) and a 7.9 gallon bucket. The one BIG difference between wine making and beer making is the maturity time. Beer -- 45-60 days. Wine -- months or even years! Doug from the Xtreme Brewing store said there are Chilean grapes coming next month, so that will be my initial launch (I think...patience is not one of my stronger virtues!).

Distilled is not a good choice for making anything. It is so void of mineral your finished product will not be true to it's style. Drinking or spring water are better. The general rule is if your water is good enough to drink it's good enough to brew with. White wines tend to mature faster than reds. I like Pino grigio,reisling and piesporter. I made a chardonney because it's supposed to be most popular but I had difficulty giving it away. People said the berry wine was great but the white was kinda blaa. Good luck with it just the same.

Definitely some minerals in our well water, so at least for my first foray into winemaking I'll pick up some distilled water from the store. I think I have most of the equipment I need, except of course wine bottles, but I still have $$$ on a gift certificate from my local homebrew shop, so I can get what I need there.

Still unsure if I'll go white or red on my first batch. I like both....

Hi Bro, If your well water isnt filled with iron or sulfur it will make good beer. Some beers call for mineral additions like gypsum or calcium. I dont know that book but wine making is no more difficult than beer. A bit more patience required as it matures slower.

I've decided to get rid of much of home brewed beer, as it is taking up valuable space in the refrigerator and on some shelves. I read that the nutrients are good for the soil so I plan to empty them outside rather than just running them down the drain. A little sad, but then in the not too distant future I will start investigating winemaking.

I received the official BJCP info on my two entries. While I was not happy my IPA was not well judged, it did make me think about some changes I am going to make in my homebrewing process:

- The next brew I make I am going to try using water directly out of my well (not filtered). The last few batches I used filtered water and while it is removing many of the minerals, it is adding sodium from my water softener! Both of my last creations are WAY too bubbly for my liking, and I can't help but think the softened water is the culprit. Previous to this I had been using spring water purchased from my grocery store. Also -- I want to see what happens when using water direct from my well.

- I am going to use fresh bottles each time, and switch to the the 22oz size. I have been using 12oz bottles and have been reusing them (they of course get a good cleaning each time). BUT...I had bottles break for the first time and one of the judges felt there may be a bacteria issue with my IPA. The other judge did not say that, but hearing it once is enough for me! Plus going to the 22oz bottle means many less bottles to fill!

My entries into the Delaware State Fair did not do too well -- IPA = 24th out of 26 entries, and the wheat beer 7th out of 9. I suspect the foamyness did not sit well with the judges. Oh well, next year....

91F at 10:30AM, heat index of 99!! Got to 100 yesterday, and will get close today. Heading to the Delaware State Fair today, as I have two beers entered into the "Best of the brews" home brewing contest. It will be rough in the heat (it is under a tent but will still be hit!). Oh, and I'm sure I will find a turkey leg to munch on!

We have a very cool event going on this Sunday here in DE -- The 1st annual "Delaware Wine & Beer Festival". It is being held at a winery just 10 minutes away from us, and the weather should be ideal! $20 gets you in plus 5 "tastings".

My wife seemed to like the homebrew shop (btw, here is the link to it: http://xtremebrew.readyhosting.com/store/books-ss2.html). It helps when you are offered a beer when you walk in the door! Anyway, the brewmaster gave her a belgian blonde, which she liked a lot, so I think I know what I will be making for my next batch! I had a dark Flat Tire clone, which was outstanding!

Maybe 40 today in MN, did not see much for sunshine either...can anybody bottle some sunshine and heat and send it my way? Tonight I racked 10 gallons of white wine I have been working on, tomorrow I will rack 5 gallons of blush and 5 gallons of Strawberry wine.

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